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Gravet Laks - Fresh Norwegian Marinated Salmon |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 23 May 2013 at 08:17 |
Gravet Laks Fresh Norwegian Marinated Salmon Authors: Dr. Filippo A. De Torre & Margaux Cintrano My " El Vet " as he is often called by Spanish colleagues and friends, had become very fascinated by a series of 3 Videos, prepared by: CHEF FRANCISCO AMOR VARA, actually a neighbor, and new friend of our´s ... ( RECIPE: http://franciscoamor.blogspot.com.es/) WHEN THE VET SAW THE VIDEO, HE EMBARKED ON THE PROJECT AND MARINATED A WHOLE NORWEGIAN SALMON ... VERY SIMPLY ... !!! This is wonderful ... and so easy ... It takes about 48 to 72 hours to marinate in a mixture of sea salt or kosher salt, white sugar, and if you wish to add fresh or dry dill and freshly ground peppercorns, red, green, white and black to taste ... Here is the recipe: GRAVET LAKS FRESH NORWEGIAN SALMON MARINADED IN SEA SALT, SUGAR, FRESH DILL HERB 1) PREPARE A CRYSTAL CASSEROLE WITH A BED OF WELL COMBINED SALT & SUGAR 2) PLACE THE SALMON DOWN ON THE SALT BED 3) SPRINKLE YOUR HERBS & SPICES 4) COVER WITH ANOTHER LAYER OF THE SALT & SUGAR MIXTURE 5) WE HAD A WHOLE SALMON; AND THUS WE LAYERED LIKE A LASAGNE 6) TOP LAYER IS THE SALT MIXTURE 7) COVER WITH PLASTIC FILM WRAP AND PLACE IN REFRIGERATOR 8) IN 48 TO 72 HOURS, YOU SHALL HAVE " STUNNING " GRAVET LAKS *** SEE VIDEO: http://franciscoamor.blogspot.com.es/ And here are the lovely photos which I took of the process, very similar to the beautiful Swedish Marinated Salmon (gravlax) that Tas has often prepared ... WE USED A WHOLE, WILD NORWEGIAN SALMON, FRESH OFF THE FISHING BOAT. This is the slab coming out of the salt mixture after 48 - 72 hours ... THIS SLAB WAS IN THE PROCESS OF BEING BRUSHED TO REMOVE SEA SALT & SUGAR; THEN, IT WAS BRUSHED VERY LIGHTLY WITH EXTRA VIRGIN OLIVE OIL ... HERE IS THE FINAL PLATING OF THE NORWEGIAN MARINATED SALMON ... SLICED FINELY ON PLATE ... It is absolutely delicious ... |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Looks pretty darn good to me, Margi - my compilements to El Vet for his enthusiastic efforts with this project! It looks like he did a great job slicing the salmon - all of that practice slicing ham must have helped!!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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TAS,
HA HA HA !!! Yes, the Jabugo carving lessons !!! He just read your beautiful note, and thanks you very much. It was absolutely divine ... Magnificant, and Fran´s video is practically the same as your recipe ... The key difference is the Dill ... Fran´s recipe did not have the Dill ... We used a little fresh dill ... It was 1st time, he ever prepared ... The final results were HEAVEN ON EARTH ... Thanks so much and have nice weekend. Margi & EL VET |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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Looks great Margi a work of art . it will be great with creme cheese and a hot bagel . now that you know that he knows how to do it don't let him of the hook :) |
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Ahron
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ahron. It was divinity !!! We talked about preparing a Norwegian Whole Cod !!! We are waiting for phone call from Fish Monger !!!
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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bumping to tie in to October 3 progressive dinner.
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